Description
A moist and tangy Red Velvet Cream Cheese Bundt Cake filled with a luscious cream cheese swirl and topped with optional icing. Perfect for Valentine’s Day or any celebration.
Ingredients
Cream Cheese Filling:
8 oz cream cheese (softened)
4 tbsp butter (softened)
½ cup granulated sugar
1 large egg
2 tbsp all-purpose flour
1 tsp vanilla extract
Red Velvet Cake:
2⅓ cups all-purpose flour
1¾ cups granulated sugar
3 tbsp cocoa powder
1 tsp baking soda
1 tsp salt
1¼ cups vegetable oil
2 large eggs
½ cup sour cream
½ cup whole milk
1 tbsp vanilla extract
1 tbsp white vinegar
A few drops of red gel food coloring
Cream Cheese Icing (optional):
2 cups powdered sugar
4 oz cream cheese (softened)
½ cup heavy cream
1 tbsp vanilla extract
Instructions
1. Preheat oven to 350°F and grease a 10-inch bundt pan thoroughly.
2. Beat cream cheese, butter, and sugar until fluffy. Mix in the egg, flour, and vanilla until smooth.
3. Whisk flour, cocoa powder, baking soda, and salt in one bowl. In another, whisk oil, eggs, sour cream, milk, vanilla, and vinegar until smooth. Combine wet and dry ingredients, then add food coloring.
4. Pour half of the batter into the pan, spoon the cream cheese filling in the center without touching edges, and cover with remaining batter. Swirl gently with a butter knife.
5. Bake for 55–65 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan before inverting.
6. Beat powdered sugar, cream cheese, heavy cream, and vanilla for icing. Drizzle over cooled cake before serving.
Notes
Let all ingredients come to room temperature before mixing.
Avoid overmixing the batter for a light texture.
Cool the cake fully in the pan before removing.
Add icing only when the cake is completely cool.
Add-ins like chocolate chips or chopped nuts can enhance texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Valentine’s Day Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 752
- Sugar: 60g
- Sodium: 434mg
- Fat: 46g
- Saturated Fat: 17g
- Unsaturated Fat: 25g
- Trans Fat: 0.3g
- Carbohydrates: 81g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 109mg